Swiss Chard Frittata is a nutritious and versatile dish that combines tender sautéed greens with fluffy eggs and melty cheese, all cooked in one skillet. Ideal for breakfast, brunch, or a light dinner, this frittata is simple to prepare and full of fresh, earthy flavor.
Why You’ll Love This Recipe
- Healthy and satisfying: Packed with protein, vitamins, and fiber from eggs and leafy greens.
- One-pan convenience: Minimal cleanup and easy cooking.
- Customizable: Easily add your favorite cheeses, herbs, or vegetables.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Swiss chard (stems and leaves separated and chopped)
- Onion or leeks, finely chopped
- Garlic, minced
- Eggs
- Milk or cream (optional, for creaminess)
- Olive oil or butter
- Cheese (feta, goat cheese, Parmesan, or Gruyère)
- Salt and pepper
- Optional: herbs (thyme, dill, parsley), red pepper flakes
directions
- Preheat your oven to 375°F (190°C).
- In an oven-safe skillet, heat olive oil over medium heat. Sauté onions and chard stems for 3–5 minutes until soft.
- Add garlic and Swiss chard leaves. Cook until leaves are wilted, about 2–3 minutes.
- In a bowl, whisk together eggs, milk or cream (if using), salt, pepper, and cheese.
- Pour the egg mixture over the sautéed vegetables in the skillet. Cook on the stove over medium heat until edges begin to set.
- Transfer skillet to the oven and bake for 10–15 minutes, or until the center is set and top is golden.
- Let cool for a few minutes before slicing and serving.
Servings and timing
- Servings: 6–8 slices
- Prep time: 10–15 minutes
- Cook time: 20–25 minutes
- Total time: 35–40 minutes
Variations
- Mini frittatas: Pour into muffin tins and bake for 20–25 minutes.
- Meaty version: Add cooked bacon, ham, or sausage.
- Extra veggies: Include mushrooms, bell peppers, or zucchini.
- Dairy-free: Use a non-dairy milk and omit cheese or use a dairy-free alternative.
storage/reheating
- Storage: Refrigerate in an airtight container for up to 4 days.
- Reheating: Warm gently in a skillet or microwave.
- Freezing: Not recommended due to texture changes after thawing.
FAQs
Can I use other greens instead of Swiss chard?
Yes—spinach, kale, or collard greens are great substitutes.
Do I have to pre-cook the vegetables?
Yes, sautéing removes moisture and ensures even texture and flavor.
What cheese works best?
Feta, goat cheese, Parmesan, or Gruyère are all excellent choices.
Can I make it ahead of time?
Yes, cook and refrigerate. Reheat before serving or enjoy cold.
Is it gluten-free?
Yes, as long as your add-ins are gluten-free.
Can I add potatoes?
Yes—use cooked diced potatoes for a more filling dish.
Should I cover it while baking?
No, bake uncovered to allow the top to set and brown.
Can I make it in a regular baking dish?
Yes, but you’ll need to sauté the veggies separately and transfer everything to the baking dish before baking.
What to serve with it?
Pair with salad, crusty bread, or fresh fruit.
Can I freeze leftovers?
It’s best enjoyed fresh, but you can freeze slices for up to 1 month. Thaw and reheat gently.
Conclusion
Swiss Chard Frittata is a simple, nutritious, and flavorful meal that fits any time of day. With just one pan and endless customization options, it’s a go-to recipe for using seasonal greens and enjoying a hearty, wholesome dish.
Print
Swiss Chard Frittata
- Prep Time: 10 mins
- Cook Time: 15 mins (plus 5 mins stove-sear)
- Total Time: 30 mins
- Yield: 4–6 servings 1x
- Category: Breakfast/Brunch
- Method: Bake/Stovetop
- Cuisine: Italian‑inspired
- Diet: Low Fat
Description
A nutritious and colorful frittata featuring tender Swiss chard, eggs, cheese, and aromatics—perfect for breakfast, brunch, or a light dinner.
Ingredients
- 1 bunch Swiss chard (about 8 oz), stems trimmed and leaves roughly chopped
- 6 large eggs
- 1/4 cup milk or cream
- 1/2 cup grated Parmesan or crumbled feta cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper, to taste
- Optional: pinch of red pepper flakes or fresh herbs (parsley, dill, or chives)
Instructions
- Preheat oven to 375 °F (190 °C).
- In an oven‑safe skillet, heat olive oil over medium heat. Add onion and sauté until translucent, about 3–4 minutes.
- Add garlic and chard stems; cook for 2 minutes. Then stir in chard leaves and cook until wilted, another 2–3 minutes. Season lightly with salt and pepper.
- In a bowl, whisk eggs with milk (or cream), half of the cheese, salt, pepper, and herbs or red pepper flakes if using.
- Pour egg mixture evenly over the sautéed vegetables in the skillet. Cook on stove for 1–2 minutes until edges begin to set.
- Sprinkle remaining cheese over the top. Transfer skillet to the preheated oven.
- Bake for 12–15 minutes, or until the frittata is puffed and lightly golden and a knife inserted into the center comes out clean.
- Remove from oven, let rest for 5 minutes, then slice and serve warm or at room temperature.
Notes
- Use day‑old bread to soak up extra moisture, or add sautéed diced potatoes for heartiness.
- Sub cheeses—try goat cheese, cheddar, or Gruyère.
- Make-ahead tip: bake frittata in individual ramekins for single servings.
- Store leftovers in fridge up to 3 days; reheat slices gently in microwave or oven.
- For a dairy‑free version, omit cheese or use a plant‑based alternative.
Nutrition
- Serving Size: 1 slice (1/6 of frittata)
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 210 mg